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1. Prepare the Cupcakes:
Preheat oven to 350°F (175°C). Line a cupcake tin with liners. 🧁
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. 🥄
In a medium bowl, cream together sugars and butter with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. 🧈
Add half of the dry ingredients and ½ cup milk to the butter mixture. Mix on low speed until combined. Repeat with the remaining dry ingredients and milk. Mix until well blended. 🍶
Fill cupcake liners ⅔ full. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Rotate halfway through baking for even results. 🍰
Cool in the pans for 20 minutes, then transfer to wire racks to cool completely (at least 1 hour). 🍪
2. Make the Icing:
Cream the butter in a medium bowl with an electric mixer. Gradually add milk and powdered sugar, alternating between them, beating on low speed until combined. 🍬
Add cocoa powder and beat on low speed for an additional minute. Mix in vanilla extract and beat on medium-high speed for 3-4 minutes, until the frosting is light and fluffy. 🍦
3. Frost the Cupcakes:
Transfer the frosting to a pastry bag fitted with a tip or use a Ziploc bag with the corner cut off. Frost the cooled cupcakes with the icing. I used a Wilton 1M tip for a beautiful swirl. 🧁
4. Garnish:
Drizzle marshmallow sauce over the frosted cupcakes. Sprinkle mini chocolate chips and mini marshmallows on top. Add a piece of graham cracker and a small piece of Hershey’s chocolate bar. Drizzle with Hershey’s chocolate sauce. 🍪🍫
Servings: 18 regular cupcakes or 10 jumbo cupcakes
Enjoy these delightful cupcakes that combine all your favorite s’mores flavors in one sweet, easy-to-make treat!
#SmoresCupcakes #ChocolateDessert #CampfireTreats #BakingAtHome #SweetIndulgence
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